Vegetable recipe collection

Crab casserole Florentine with layers of buttery spinach, cream of mushroom, and a Swiss cheese béchamel folded with sweet crab meat and crunchy water chestnuts.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

A creamy, cheesy hash brown casserole inspired by Cracker Barrel, perfect as a comforting side dish for breakfast or dinner. Easy to prepare with simple ingredients.

Craig Claiborne's salt-free chili con carne with coarse-ground beef, hot and mild dried chiles, cumin, oregano, and red wine vinegar. Bold flavor without a grain of salt.

Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Massive holiday stuffing with crumbled cornbread, hot and sweet Italian sausage, cranberries, maple syrup, rosemary, and orange marmalade. Makes 10 litres for a crowd-sized Thanksgiving feast.

Crawfish aubergine with crispy breaded eggplant topped by crawfish tails in a Parmesan cream sauce spiked with Tabasco. Where Cajun meets Italian on one glorious plate.

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Silky, bright lemon soup made with fresh lemons, carrots, celery, and chicken broth, finished with cream. Serve hot or chilled for a refreshing starter that wows at any gathering.